The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system
Authors:
- Di WuDWDi Wu
- Simin YuSYSimin Yu
- Hongshan LiangHLHongshan Liang
- Chen HeCHChen He
- Jing LiJLJing Li
- Bin LiBLBin Li
- 1 April 2020
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 101
Abstract
No abstract availableKeywords
Funding Information
- Foundation for Innovative Research Groups of Hubei Province
- National Natural Science Foundation of China
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